Deb's Vegetarian Mexican Lasagna
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 Flour Tortillas, 8-inch1 Package of Zatarain's Black Bean's and Rice1 15-oz. can refried beans1 15-oz. can mexican style tomatoes1 small can of diced green chiles1 cup frozen corn2 cups mexican style shredded cheese1 small can enchilada sauce (or salsa)
1. Start by preparing the black beans and rice according to the directions on the box.
2. While the rice and beans are cooking, mix the refried beans, mexican tomatoes, corn, and green chiles together in a small bowl.
3. Preheat your oven to 375 degrees F. Pour 1/3 of the enchilada sauce to cover the bottom of an 11x7 rectangular casserole dish. Layer two of the tortillas on top of the sauce. Spread 1/3 of the refried bean mixture on top of the tortillas, followed by 1/2 of the beans and rice, and 1/3 of the shredded cheese. Repeat for two more layers.
4. Bake the casserole in the preheated oven for 30 minutes or until bubbling. Let cool for 5 minutes then slice into 6 servings. Top with light sour cream, salsa, fresh tomatoes, or whatever you like, and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORAHJOMILLER.
2. While the rice and beans are cooking, mix the refried beans, mexican tomatoes, corn, and green chiles together in a small bowl.
3. Preheat your oven to 375 degrees F. Pour 1/3 of the enchilada sauce to cover the bottom of an 11x7 rectangular casserole dish. Layer two of the tortillas on top of the sauce. Spread 1/3 of the refried bean mixture on top of the tortillas, followed by 1/2 of the beans and rice, and 1/3 of the shredded cheese. Repeat for two more layers.
4. Bake the casserole in the preheated oven for 30 minutes or until bubbling. Let cool for 5 minutes then slice into 6 servings. Top with light sour cream, salsa, fresh tomatoes, or whatever you like, and enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user DEBORAHJOMILLER.
Nutritional Info Amount Per Serving
- Calories: 458.2
- Total Fat: 16.7 g
- Cholesterol: 40.0 mg
- Sodium: 1,681.7 mg
- Total Carbs: 57.6 g
- Dietary Fiber: 7.4 g
- Protein: 20.3 g
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